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Ingredients
Serves: 8

10 cups (2 1/2 litres) stock (beef or vegetable)

1 (400g) tin tomato puree

1 (400g) tin diced tomatoes

1 1/2 cups diced carrots

1 1/2 cups diced potatoes

1 cup diced celery

1/2 cup diced onion

1 cup frozen corn kernels

1 cup sliced fresh green beans

1/4 tablespoon ground black pepper

1/2 teaspoon salt

1 1/2 cups seashell pasta

1 cup grated Cheddar cheese

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DirectionsPreparation:20min › Cook:30min › Ready in:50min

In a large saucepan combine the stock, tomato puree, diced tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low then cover and simmer for 15 minutes.

Stir in pasta and cook for an additional 15 to 25 minutes or until pasta is tender.

Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.

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Reviews and RatingsGlobal Ratings:

(84)

Reviews in English (70)

L

by LEOSPETS807

32

The soup was excellent, but next time I will leave out the pasta....gets too mushy. I'll prepare my pasta and then everyone can add however much pasta they want to their individual bowls.
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04 Apr 2003
(Review from Allrecipes USA and Canada)

~

by ~TAYLOR~

26

This has turned out to be one of our favorite soup recipes. What I like to do is add a browned and cut-up sirloin steak, a bay leaf, basil, garlic and oregano. Quick, easy, hearty and delicious! Thanks, Lalena.
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13 Oct 2006
(Review from Allrecipes USA and Canada)

L

by Lucy

25

Thank you for the great recipe! It tasted awesome!! However, I did use some of the suggestions left by others. I added some Tabasco (Which added to the flavor,and didnt give a big kick). I also added a few Bay Leaves, and then made the noodles seperately. Due to the soup simmering. It wouldve made the noodles way too mushy. I also made grilled cheese to go with it. Just a really good recipe.
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07 Nov 2006
(Review from Allrecipes USA and Canada)